CN111567648A - Method for improving yield of tea water-soluble substances and content of amino acids - Google Patents
Method for improving yield of tea water-soluble substances and content of amino acids Download PDFInfo
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- CN111567648A CN111567648A CN202010551006.3A CN202010551006A CN111567648A CN 111567648 A CN111567648 A CN 111567648A CN 202010551006 A CN202010551006 A CN 202010551006A CN 111567648 A CN111567648 A CN 111567648A
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- 150000001413 amino acids Chemical class 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000000126 substance Substances 0.000 title claims abstract description 17
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 96
- 235000013616 tea Nutrition 0.000 claims abstract description 81
- 238000000605 extraction Methods 0.000 claims abstract description 37
- 239000000284 extract Substances 0.000 claims abstract description 32
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 28
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 28
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 9
- 235000020279 black tea Nutrition 0.000 claims abstract description 9
- 235000009569 green tea Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000003809 water extraction Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims 3
- 239000000243 solution Substances 0.000 claims 1
- 235000020339 pu-erh tea Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000006286 aqueous extract Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000706 filtrate Substances 0.000 description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 description 8
- 235000013824 polyphenols Nutrition 0.000 description 8
- 238000005259 measurement Methods 0.000 description 7
- 238000001914 filtration Methods 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 229910021642 ultra pure water Inorganic materials 0.000 description 6
- 239000012498 ultrapure water Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000020344 instant tea Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- SFOKDWPZOYRZFF-UHFFFAOYSA-H 2,3-dihydroxybutanedioate;iron(3+) Chemical compound [Fe+3].[Fe+3].[O-]C(=O)C(O)C(O)C([O-])=O.[O-]C(=O)C(O)C(O)C([O-])=O.[O-]C(=O)C(O)C(O)C([O-])=O SFOKDWPZOYRZFF-UHFFFAOYSA-H 0.000 description 1
- 101710172711 Structural protein Proteins 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 238000005325 percolation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for improving the yield and the amino acid content of a tea water soluble substance, which takes black tea, green tea, Pu-erh ripe tea or Pu-erh raw tea as raw materials, extracts the raw materials for three times by adopting a water extraction method, and adds neutral protease during the third extraction so as to achieve the purpose of improving the yield and the amino acid content of the tea water soluble substance; the method finishes the extraction of water-soluble substances in the tea in the first two water extractions, adds neutral protease for water extraction in the third extraction, and then inactivates the neutral protease; after the three extracts are mixed, the content of free amino acid and the ratio of the water-soluble extract can be increased under the condition of keeping the main components of the tea aqueous extract, the original flavor of the tea is kept, and the tea aqueous extract is very beneficial to ensuring the taste of the extract and improving the yield and flavor substances.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a method for increasing the yield of a water-soluble extract of tea leaves under the condition of keeping main components of the water extract of the tea leaves in the extraction process of the tea leaves.
Background
Tea is one of the most popular beverages in the world, consumed by more than 2/3 people worldwide; along with the expansion of the range of activities of people, in order to meet the requirements of people on drinking tea, the instant tea meets the requirements of modern life on fast pace and can be widely used in the life of people by virtue of the characteristics of small volume, firm package, light weight, convenience in drinking and the like.
The instant tea is a deep-processing product of tea leaves, and the raw material source is wide; the processing technology mainly comprises the steps of extraction, concentration, drying and the like, wherein the process of tea extraction is a main factor influencing the yield of the tea; the extraction method adopts water as solvent to extract soluble substances in tea, and comprises boiling water brewing extraction, percolation extraction, continuous extraction, etc., wherein the concentration of the first two methods is only 1-5%, the concentration of the latter can reach 15-20%, and the extraction rate is very low. Tea protein accounts for 15-30% of the dry weight of tea leaves, and a large amount of structural protein is insoluble in water, so that the problem of improving the yield of a tea water-soluble extract and fully utilizing the protein is very worthy of being explored.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a method for improving the yield and the amino acid content of a tea water soluble extract, which can improve the yield and the free amino acid content of the tea water soluble extract on the premise of ensuring the main substances of the tea water extract and the original quality of tea soup.
In order to achieve the above object of the present invention, the technical solution of the present invention is as follows:
selecting several main produced instant tea varieties, namely taking black tea, green tea, Pu-erh ripe tea or Pu-erh raw tea as raw materials, extracting the raw materials by a water extraction method for three times, wherein the ratio of the raw materials to the liquid g/mL extracted each time is 1: 5-15; the first extraction and the second extraction are carried out at 55-65 ℃ for 1-2 h, filtrate is respectively collected, water-soluble neutral protease is added during the third extraction, the mass volume concentration of the neutral protease in the third extraction solution is 0.002-0.005%, the extraction is carried out at 45-55 ℃ for 1-2 h, protein which is not extracted in the tea leaves is hydrolyzed into amino acid, and water-soluble substances in the tea leaves are fully released, so that the purposes of improving the yield of water-soluble substances in the tea leaves and improving the content of the amino acid are achieved; measuring the contents of protein, free amino acid and tea polyphenol in the three extracting solutions; mixing the three extractive solutions, vacuum drying, and measuring quality.
According to the invention, neutral protease is added during the third water extraction of tea leaves, after the protease is inactivated by boiling treatment after the extraction is finished, the extracting solutions are combined and dried, and the substances in the extracting solutions of the first two times are not influenced.
The invention has the following beneficial effects:
the invention relates to a method for extracting water from four kinds of tea leaves (black tea, green tea, Pu 'er raw tea and Pu' er ripe tea) after crushing, wherein a neutral protease adding mode is adopted during the third extraction, the first two water extractions basically finish the extraction of water-soluble substances in the tea leaves, and the neutral protease is added during the third extraction for water extraction, so that the content of free amino acid and the ratio of water-soluble extracts can be increased under the condition of keeping the main components of the water extracts of the tea leaves, the original flavor of the tea leaves is kept, and the method is very beneficial to ensuring the taste of the extracts and improving the yield and flavor of the extracts.
Drawings
FIG. 1 shows the results of the determination of the soluble protein content in three aqueous extracts of several kinds of tea leaves;
FIG. 2 shows the measurement results of free amino acids in three water extracts of several kinds of tea leaves (without neutral protease added for the third time);
FIG. 3 shows the measurement results of free amino acids in three water extracts of several kinds of tea leaves (added with neutral protease for the third time);
FIG. 4 shows the measurement results of the tea polyphenol content in several tea three-time water extracts (without neutral protease added for the third time);
FIG. 5 shows the measurement results of the tea polyphenol content in three water extracts of several kinds of tea leaves (added with neutral protease for the third time);
FIG. 6 is the measurement result of the dry matter in the three times water extract of several kinds of tea (no neutral protease is added for the third time) in the total weight of tea;
FIG. 7 is a comparison of the dry matter in several triple water extracts of tea leaves (without and with neutral protease in the third extraction) with the total mass of tea leaves.
Detailed Description
The invention is explained in more detail below with reference to examples and figures, without limiting the scope of the invention; in the examples, the procedures were carried out in the usual manner unless otherwise specified, and the reagents used were conventional reagents or reagents prepared in the conventional manner, and the percentages were mass percentages unless otherwise specified.
Example 1: the method for improving the yield of the tea water soluble substance and the amino acid content comprises the following steps:
respectively crushing black tea, green tea, cooked puerh tea and raw puerh tea into granules by using a plant crusher, respectively taking 1g of each tea, adding 10mL of ultrapure water into each tea, extracting for 1h in a water bath at 60 ℃, filtering by using 8 layers of gauze, and collecting filtrate; adding 10mL of ultrapure water into the filter residue again, extracting for 1h in a water bath at 60 ℃, filtering, and collecting the filtrate; adding 10mL of ultrapure water and neutral protease solution (the mass volume concentration of neutral protease in the third extracting solution is 0.005%) into the filter residue, extracting in water bath at 50 ℃ for 1h, filtering, and collecting the filtrate; meanwhile, the samples are used as a control without adding neutral protease, and each sample is subjected to 3 repeated tests; the filtrate is boiled for 10min to inactivate protease.
Example 2: the soluble protein content of the third extract of example 1 was measured
Measuring the protein content in the extracting solution in each step by adopting a BCA method; the protein content shows a gradual descending trend along with the increase of the extraction times, the content of the third extraction liquid is only about 10 percent of the total content of the first two times, so the main soluble protein in the tea is extracted in the first two steps, and the result is shown in figure 1.
Example 3: the content of free amino acids in the three extracts of example 1 was measured
The content of free amino acids in the extractive solution of each step is determined by ninhydrin colorimetry, and the results are shown in FIGS. 2 and 3; the content of free amino acid is reduced along with the increase of the extraction times, the content of free amino acid in the third extraction solution is close to zero under the condition of not adding neutral protease, and the content of free amino acid is obviously increased after adding the enzyme.
Example 3: the content of tea polyphenols in the three extracts of example 1 was measured
Determining the content of tea polyphenols in each extractive solution by ferric tartrate colorimetry, and the results are shown in FIGS. 4 and 5; the content of tea polyphenol also shows a descending trend along with the increase of the extraction times, and the addition of neutral protease has no obvious influence on the content of tea polyphenol in the third extraction solution.
Example 5: measuring dry matter content in tea water extractive solution
Directly vacuum drying the three extractive solutions of each part of tea leaves without neutral protease, and measuring the dry matter content in each extractive solution, the result is shown in FIG. 6, the dry matter content in the extractive solution decreases with the increase of extraction times, and the dry matter content in the third extractive solution of black tea and cooked tea approaches zero; the tea samples added with the neutral protease are subjected to vacuum drying and then subjected to quality measurement, the total content of dry substances in the extracting solution is compared with that added with the neutral protease and not added in the third extraction step, the comparison result is shown in figure 7, the content of the dry substances in the water-soluble extracts of the black tea, the green tea, the Pu-erh ripe tea and the Pu-erh raw tea is respectively increased by 38.8%, 9.5%, 41.5% and 14.1% by adding the neutral protease in the third extraction step, the extraction rate of the water-soluble extracts of the black tea and the Pu-erh ripe tea is remarkably increased, and the extraction rate of the water-soluble extracts of the green tea and the Pu-erh raw tea is. And respectively taking 0.2 g of the dried total extract with enzyme and 0.2 g of the total extract without enzyme by using a small spoon, putting the dried total extract with enzyme and the total extract without enzyme into a glass cup, and brewing the glass cup by using 100 mL of boiling water, wherein the soup color is clear and thorough, the taste has no obvious difference, and the flavor of the original tea leaves is well kept.
Example 6: respectively crushing black tea, green tea, cooked puerh tea and raw puerh tea into granules by using a plant crusher, respectively taking 1g of each tea, adding 15mL of ultrapure water into each tea, extracting for 2h in a water bath at 55 ℃, filtering by using 8 layers of gauze, and collecting filtrate; adding 15mL of ultrapure water into the filter residue again, extracting for 1h in a water bath at 60 ℃, filtering, and collecting the filtrate; adding 15mL of ultrapure water and neutral protease solution (the mass volume concentration of neutral protease in the third extracting solution is 0.002%) into the filter residue, extracting in a water bath at 55 ℃ for 1h, filtering, and collecting the filtrate; meanwhile, the samples are used as a control without adding neutral protease, and each sample is subjected to 3 repeated tests; boiling the filtrate for 10min to inactivate protease; the contents of protein, free amino acids and tea polyphenol in the three extracts were measured, and the measurement results were the same as in example 1.
Claims (4)
1. A method for improving the yield of tea water-soluble substances and the content of amino acid is characterized by comprising the following steps: black tea, green tea, Pu 'er ripe tea or Pu' er raw tea are taken as raw materials, the raw materials are extracted for three times by a water extraction method, and neutral protease is added during the third extraction, so that the purposes of improving the yield of water-soluble substances of the tea and improving the content of amino acid are achieved.
2. The method for improving the yield and the amino acid content of the tea aqueous solution according to claim 1, wherein the method comprises the following steps: the first extraction and the second extraction are carried out for 1 to 2 hours at the temperature of 55 to 65 ℃.
3. The method for improving the yield and the amino acid content of the tea aqueous solution according to claim 1, wherein the method comprises the following steps: the third extraction is carried out at 45-55 ℃ for 1-2 h, and the mass volume concentration of the neutral protease in the third extraction solution is 0.002-0.005%.
4. The method for improving the yield and the amino acid content of the tea aqueous solution according to claim 1, wherein the method comprises the following steps: the ratio of the feed liquid to the water extract is 1: 5-15 g/mL.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568561A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Method for improving flavor of tea soup and tea extract |
Citations (5)
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|---|---|---|---|---|
| US5196214A (en) * | 1990-06-07 | 1993-03-23 | Nestec S.A. | Water soluble tea extracts |
| CN105076580A (en) * | 2015-09-16 | 2015-11-25 | 康师傅饮品投资（中国）有限公司 | Preparation method of black tea concentrated solution |
| CN106260248A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | Tea extract and preparation method thereof |
| CN109619233A (en) * | 2019-01-03 | 2019-04-16 | 台州学院 | A kind of preparation method of anti-oxidation function instant tea powder |
| CN110279013A (en) * | 2019-07-22 | 2019-09-27 | 御茶茶膏(北京)科技有限公司 | A kind of preparation method of Pu'er tea paste |
-
2020
- 2020-06-17 CN CN202010551006.3A patent/CN111567648A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5196214A (en) * | 1990-06-07 | 1993-03-23 | Nestec S.A. | Water soluble tea extracts |
| CN105076580A (en) * | 2015-09-16 | 2015-11-25 | 康师傅饮品投资（中国）有限公司 | Preparation method of black tea concentrated solution |
| CN106260248A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | Tea extract and preparation method thereof |
| CN109619233A (en) * | 2019-01-03 | 2019-04-16 | 台州学院 | A kind of preparation method of anti-oxidation function instant tea powder |
| CN110279013A (en) * | 2019-07-22 | 2019-09-27 | 御茶茶膏(北京)科技有限公司 | A kind of preparation method of Pu'er tea paste |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568561A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Method for improving flavor of tea soup and tea extract |
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Application publication date: 20200825 |